Tag Archives: cheese


26 Feb


I have added all kinds of ingredients to yeast dough before, but I haven’t added yoghurt. So of course, when I heard about khachapuri, I had to give it a try.

It’s a flat bread filled with cheese. Uh, hello? How great is that?
They did turn out fabulously, I’ll definitely make them again. Great for lunch or brunch, or in between. They are pretty filling, slightly salty, and really easy to make.

makes 6 small flat breads

2 cups flour
3 tsps. dry yeast
1 tsp. sugar
3/4 cup plain yoghurt
1/2 tsp. salt
about 7 oz. feta cheese
about 3 oz. mozzarella cheese
1 egg yolk
1 tbsp. milk


In a large bowl, combine flour, yeast, sugar, salt, and yoghurt. Start kneading; add about 1/2 cup warm water one tablespoon at a time (you might need some more water, or a little less). Knead until all the ingredients are combined and you have a smooth, warm ball of dough. Leave it in the bowl, cover with a dish cloth and let sit in a warm place until the dough has risen (to about twice its original size; for about one hour).

In the meantime, cut the cheese into very small cubes, and mix them.

When the dough has risen, knead it once very quickly, and divide it into six equal portions. Roll these portions into circles on a lightly floured surface. Divide the cheese mix onto the dough circles, leaving a rim.
Pull the rim over the filling toward the middle of the circle and press it together. This should result in six oddly shaped balls. Roll these balls back into flat breads super carefully.

Preheat your oven to 400° F.

Place the breads on a papered baking sheet.
Mix egg yolk and milk; brush the breads with that mixture.

Bake the khachapuris for about 25 mins., until very lightly brown.
Let cool, and enjoy!!

See? Melted cheeses inside a light bread. I had expected the yoghurt to weigh down the dough, but it didn’t at all. I thought it made the dough really flexible, and the bread really interesting.

xoxo, F.

Gnocchi with Blue Cheese Sauce

26 Mar

Hello dear readers,

it is sweet, precious Friday, which is great, and the weather is great, and we have a fun, relaxing weekend ahead of us, which is also great. So, to go with all the chillin’/ spring happiness, here comes a super-simple recipe for a yummy weeknight dinner.

Once again, I don’t have exact measurements. But I guess that’s okay, this dish is so easy (especially since I used store bought gnocchi – I just didn’t have it in me to make my own this time), that common sense will do.

serves 2-3

about 1 1/2 pounds fresh, store bought gnocchi
1 cup cream (heavy, or half and half, or whatever you like)
1 cup (maybe a little less?) blue cheese, crumbled
1 medium onion, chopped
1 garlic clove, minced
olive oil
salt and pepper to taste
freshly grated parmesan to taste


Cook the gnocchi according to the instructions on the package.

In the meantime, heat some olive oil in a small pot, add onion and garlic, stir, and sauteé for 2 mins. or 3. Add cream and cheese; stir. Reduce the heat. Let the pot sit until the cheese has melted; stir, and season to taste.

Transfer the cooked gnocchi into a serving dish. Cover with sauce and grated parmesan. Serve with a green salad and some good bread. Enjoy!

Enjoy the weekend! I’ll be going out for ice cream, for sure.
xoxo, F.

Baked Potatoes with Halloumi Cheese

5 Mar

Hello my dear fellow eaters,

here comes a very easy recipe. Basically, you put potatoes and cheese into a baking pan, and then into the oven, and then you wait until it’s done. Yay! We ate ours just like that, with some bread and a giant green salad, but I think a good piece of meat would go very well with this. Maybe in summer, from the barbecue grill!
A word on halloumi cheese: it is very salty, which I love. I also love the texture, how it becomes soft but still stays solid when baked. I remember, however, that it took me a while to get used to it, it is a food I have grown to like. So if you’ve never had it before, be a little careful, but definitively give it a try!!
Anyways, here we go.

serves at least 2

6 medium potatoes, scrubbed clean
approx. 1/2 pound halloumi cheese
lemon juice
olive oil
salt, pepper, and chopped rosemary needles to taste


Preheat your oven to 425°F.
Cut the potatoes and the cheese into roughly even pieces. I quartered the potatoes lengthwise, so that they resembled huge fries, and cut the cheese into thick slices.
Place cheese and potatoes in a baking pan. Drizzle with olive oil (about 2 tbsps.) and lemon juice (about the same amount). Add salt (carefully), pepper, and rosemary (or a different herb: thyme, for example) to taste. I used a good pinch of salt, was generous with the pepper, and used about 1/2 tbsp. rosemary.
Mix everything with your hands, until all ingredients are evenly distributed, and potatoes and cheese are evenly covered in oil-juice.

Put into the oven and leave there until the potatoes are soft, about 45 mins. Stir once or twice during baking. If the cheese turns too brown, cover the pan with aluminium foil.


Easy, right? I think this would be a good side dish to serve a crowd.
Have a wonderful weekend!! Could it be that spring is here?

xoxo, F.

Potato Croquettes

18 Aug

Hello, my fellow eaters,

here comes a recipe that on the one hand isn’t terribly awesome for this hot, humid weather, since it involves frying stuff in hot oil. On the other hand, however, these potato croquettes are, to me at least, perfect lazy summer food: they can be prepared in advance (in the morning, say); they taste well hot, warm, and cold, they are nice for buffets and finger food-parties, and a hearty addition to those light summer salads we are devouring these days.


makes about 24; serves at least 4

18 oz. potatoes

1 cup manchego cheese, grated
2 1/2 tbsps. goat cream cheese
1 1/2 tbsps. ricotta cheese

1 medium egg

3 tbsps. bread crumbs
1 tbsp. starch (I used potato starch)

1 large handful of fresh basil leaves, chopped
salt, pepper, chili, nutmeg to taste

For frying:
2 medium eggs
starch and bread crumbs, about a soup plate each; I didn’t measure
vegetable oil, approx. 3/4 cup


In a medium pot, cook the potatoes (with peel) until tender, approx. 20. mins. Take the potatoes out, and chill with cold water (so that the peel will come off easily). Peel the potatoes, put them into a large bowl and mash them with a masher or a fork.
Add manchego, goat cheese, ricotta, egg, bread crumbs, starch, and basil to the potatoes. Mix well. Season strongly with pepper, salt, chili and nutmeg. You should now have a smooth, dough-like mix. Let cool for approx. 30 mins.

Cover a baking tray with parchment. Form the potato mix into 24 evenly sized balls. Cover with a light tea towl, and put the tray into your fridge (if the croquettes are still to warm for that, let them cool down elsewhere and then put them in). I left mine in the fridge for approx. 2 hours, and I think it made a difference, the croquettes held together really well when I fried them. So I think you should really give them some time in the fridge, at least 30 mins.

Crack the eggs into a flat bowl (or soup plate, or whatever), and beat them thoroughly. Prepare two more bowls, approx. half filled with bread crumbs and starch respectively.

In a large pan, heat the vegetable oil until bubbly. Now roll the croquettes first in starch, then egg, then bread crumbs, and fry them until they are golden brown. Let them drip on a paper towel for a minute before serving. Enjoy!

Writing this made me realize that this isn’t exactly a fast recipe… but it’s easy, and really good! These croquettes remind me of these fried risotto balls I made a while ago.

Goodbye for now! Eat well, and drink, and be merry.
xoxo, F.